
Rum Crumb Cake
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Ingredients
Rum Crumb Cake
- 1 package (5 oz) Melba toast
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 stick (8 tablespoons) unsalted butter, soft
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 5 large eggs, separated, no yolk traces
- 2 teaspoons vanilla extract
- 3 tablespoons dark rum
- 1/2 teaspoon salt
- 1/2 cup whole chopped almonds or pecan pieces
Rum Moistening Syrup
- 3/4 cup water
- 7/8 cup Imperial Sugar Extra Fine Granulated Sugar
- 6 tablespoons dark rum
- 1 teaspoon vanilla extract
Finishing
- 1/2 cup whipping or heavy cream
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1/2 cup almonds or pecans
Directions
- Preheat oven to 350°F.
- Butter and flour a 9 or 10-inch springform pan and set aside.
- Place melba toast in a food processor and mix until superfine. Add baking powder, baking soda, cinnamon, and cloves. Set aside.
- Mix butter until creamy. Add sugar and mix until light and fluffy.
- Add egg yolks one at a time waiting for previously added yolk to be fully incorporated and scraping well in between additions. Add vanilla, rum, salt, and nuts.
- Add dry ingredients and mix until combined.
- In a separate bowl whip egg whites to medium peaks. Fold 1/3 of whipped egg whites into above ingredients.
- Whip remaining egg whites just a little more to get them creamy again. Add to above and gently fold together.
- Scape mixture into prepared pan, bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 40-47 minutes. Set aside.
- For moistening syrup, bring water and sugar to a full boil. Remove from heat and let cool. Add Rum and vanilla extract.
- Spoon syrup onto cake.
- Whip cream, sugar, and vanilla extract to firm peaks. Pipe a border of cream onto cake. Decorate with nuts.
- Cake will last several days.
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